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My review
Tangy and Tasty Kale Salad
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CAROLYNBASS
"This nutritious Brussels sprout and kale salad tastes way better than it sounds!"
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Ingredients
21 m servings 352Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
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Footnotes
- Cook's Note:
- You can also toast almonds in a toasted oven.